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Easy Chicken Tikka Masala

A rich, creamy curry that brings restaurant-quality Indian flavors to your dinner table with tender marinated chicken in an aromatic tomato-cream sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
For the sauce
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

  1. Combine yogurt, lemon juice, garam masala, cumin, paprika, and salt in a bowl. Add chicken pieces and coat thoroughly. Let marinate for at least 30 minutes.
  2. Heat a large skillet over medium-high heat. Remove chicken from marinade and cook for 6-8 minutes until golden and cooked through. Transfer to a plate and set aside.
  3. In the same skillet, melt butter and sauté onions for 5 minutes until softened and fragrant. Add garlic and ginger, cooking for another minute until aromatic.
  4. Stir in garam masala, cumin, and paprika, cooking for 30 seconds until the spices bloom and release their oils.
  5. Pour in crushed tomatoes and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Slowly add heavy cream, whisking continuously to prevent curdling. Return chicken to the skillet and simmer for 5 more minutes.

Notes

Don't skip marinating time for best flavor and texture. Add cream slowly while stirring to prevent curdling. Keep heat at medium when simmering. Store leftovers for up to 4 days refrigerated or 3 months frozen. Reheat gently over low heat with a splash of cream or broth if needed.